MacKenzie

Here is the dough I started Thurs, just after taking it out of the fridge. I split the dough in half, shaped the two pieces into a ball and rested for a couple of hours or more. Making one into garlic fingers and the other will be for a pizza. To make the garlic fingers, stretch the dough out to form a rectangle and spread garlic butter on top of the crust and top with cheese. Bake for 11 mins. at 450F. The crumb.

Con, it takes a lot did I say a lot longer to heat up the grill if you use the diffuser. I do not use mine! It is not a good substitute for a KK pizza stone either.

I have a controller but have never used it on the KK, so far haven't seen the need.

Those cooks all look wonderful and very tasty.

Those OctoFork cooks just get better and better.

Talk about the fun you are having and just wait until they get the taste of the food from you new cooker.

You can tell by the colour that I used it to fry my egg. I paid $12 for 444 ml, so less than 2C but a little goes a long way.

Paul, that is the perfect reaction.

It is a miserable rainy day so to counter that I had a nice breakfast, KK bacon, mushrooms, micro greens, bread and cherry jam, and a fried egg with a very special pepper mix. Plated.

I love the smell while grinding the berries and needless to say the taste.

Thanks, Aussie, I cannot lie he's my secret pal.

Aussie, I didn't mean to horn in on your post, I have moved mine to the proper place.

Keith B, thanks and as I recall the temp. was in the 250-275F range and they were on for just shy of 4 hours.

Aussie, aren't you just having a great time, looks delicious.:)

You are cooking with fire, can't wait to see the final results.[emoji5][emoji5][emoji5]

Beautiful, should be super tasty.

Thanks, Stile. I'll make some OctoFork ribs for you.[emoji4]

Let the fun begin, we will be watching for your initial cook.

Spiced up these ribs and put then on the OctoForks, that was it. Ribs are Done. The flip side. Plated Some tasty and some moist!

Gorgeous KK.

Thanks, Paul and I have another batch of dough fermenting in the fridge.

Wow.

Now you are talking, Keith.:)

Keith, if you use the weights recipe it is a piece of cake if you follow the instructions. You can do it and you will be amazed as well as everyone else when you tell them you made your own crust.